Banana bread, especially a good, moist dense bread with a rich buttery taste that is chock full of nuts has always been a favorite treat.
Coming home from school with the sweet aroma of baked banana bread, and the telltale loaf shaped package wrapped in foil, was like finding a gift from Mom.
When I first started baking with an instant pot, a light went off in my head when I thought of using it to make banana bread. The cakes that are produced in the instant pot, when done right, come out moist and evenly cooked throughout. I knew I had to experiment a little and come up with the ultimate instant pot banana bread. This is the result.
I have used whole wheat flour mixed with almond flour, which adds a little extra fiber, texture and flavor. I also opted to use a little coconut oil in addition to butter. It gives the bread a very mild coconut aroma, which I love. If you happen to have an allergy or don’t happen to have coconut oil handy, just use an additional half stick of butter.
Accessories needed to make Instant Pot Banana Bread
I use a 6 inch springform pan, which is a nice size in the 6 quart instant pot that I use, and results in a round bread. So every piece is like having a center piece and is perfectly moist and delicious!
If you don’t already have a trivet with handles, it is probably one of the most useful Instant Pot accessories I own. It makes getting dishes in and out of the pan without risking spilling soooo much easier.
If you don’t own one, no worries. You can take a 15 inch piece of tin foil and fold it several times until it forms a 2-3 inch “sling.” Simply slip it under the trivet that comes with the Instant pot and they can be used as handy handles to remove the pan.
Lastly, it is a good idea to have more than one gasket for sealing the Instant Pot. Anyone who uses their pressure cooker often knows that the odors of what was cooked last can linger in the silicone gasket. A good soak in vinegar can make a big difference, but I have opted to have one gasket that I use for steaming savory dishes, and another for sweet.
Don’t forget to save the recipe to your collection on Pinterest or bookmark it for later!
Here are a few additional Instant Pot Breakfast Recipes you might enjoy!
- 3 Overripe medium Bananas , Mashed
- 1 Cup (140g) Whole Wheat flour
- 1 Cup (140g) Almond Flour
- 1/4 teaspoon (1.8g) Salt
- 1/2 teaspoon (3g) Baking Soda
- 1/2 teaspoon (3g) Baking Powder
- 3/4 Teaspoon (6g) Ground Cinnamon
- 2 medium eggs, Room Temperature
- 1/2 stick butter, (56.7g) Softened
- 1 /4 cup (16.25g) Brown Sugar, Packed
- 1/2 Cup (32.5g) White Sugar
- 1/4 Cup (60ml) Coconut Oil, Room Temperature
- 1 teaspoons (5ml) Vanilla Extract
- 3/4 Cup (95g) Walnuts, Chopped
In a large bowl, combine together the whole wheat flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
In another bowl, beat the 2 eggs.
Add the butter, white and brown sugar and vanilla.
Combine the ingredients together, then add the coconut oil and mix thoroughly together.
Add in the mashed bananas but do not over-mix. The wet ingredients should be slightly chunky to add texture to the bread.
Add the wet ingredients to the dry, combining about 1/3 of the wet ingredients at a time.
Add the nuts and set aside.
Grease the pan with butter.
If you do not have arms on your trivet, make a sling by folding a 20 inch (50cm) piece of tinfoil over 4 times.
Add a cup of water to the bottom of the Instant Pot. Add the tinfoil sling then the trivet.
Pour batter into the greased springform pan.
Completely cover the baking pan with tinfoil and crimp the sides to prevent any moisture from entering during cooking.
Place the baking pan in the Instant Pot, seal and make sure the pressure release valve is set to "Sealing."
Cook on high (manual) for 55 minutes, natural release 10 minutes.
Vent the remainder of steam and remove the cake.
Carefully remove the tinfoil and check for doneness by inserting a toothpick into the center of the cake.
If it does not come out clean, cover the cake and return it to the instant pot and cook for an additional 10 minutes on high (manual)*.
Release the steam immediately and allow the bread to cool.
Once the banana bread is completely cool, seal it in a airtight container or wrap it in foil or plastic wrap.
Keep it in the refrigerator for up to a week.
*I like my bread on the moist side. So if the center does not appear wet, or the toothpick comes out slightly wet, then it is fine. If the center does not look set however, additional cooking time is recommended.
Amount Per Serving: Calories: 412Total Fat: 25gSaturated Fat: 10gSodium: 212mgCarbohydrates: 39gFiber: 3.7gSugar: 23gProtein: 8.4g
The nutritional values in this recipe are estimates only.